Quiche, shepherd’s pie and tartlets: in Hauts-de-Seine, cooks recruited “Top chef” style
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“At the beginning, I was stressed because I was afraid that there would be a competitive atmosphere but in fact, it’s very friendly,” rejoices, relieved, Djeneba, 21 years old, holder of a CAP cuisine . As seven other job seekers specializing in cateringcooks or waiters, she took part, on Wednesday, in the central kitchen of Colombes (Hauts-de-Seine) in a somewhat special hiring session, in the style of “Top chef”, the culinary competition broadcast on M 6. On the menu of the day: quiche, shepherd’s pie and fruit tartlets that the candidates had to prepare in the afternoon to serve in the evening to potential recruiters, such as representatives of the Sodexo and Topivo groups.
“This is the first time that this action has been carried out in Île-de-France,” underlines Khelil Belheine, project manager at Drieets 92 (Regional Directorate for the Economy, Employment, Labor and Solidarity), who initiated this initiative. The idea is to offer an alternative method of recruitment in this environment, where the CV is not essential and does not always reflect the skills of job seekers. » “The goal is that employable people are recruited solely on their skills. We also asked them not to come with their CVs,” explains Baptiste Fazilleau, France Travail advisor at the Courbevoie agency.
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